This sassy salad is full of crunch
This is one of those recipes I thought to myself “I wonder what would happen if I threw all these things together just for fun!”. What happened was a delightfully crunchy, tangy and sweet salad full of fiber, anti-oxidants and plant protein. Sprouted lentils, high in plant protein, make the base of this salad while fresh pomegranate seeds and apples add a seasonal touch. Tossed with a sweet and tangy dressing that rounds this combo out, this is a nutrient packed starter salad. You could even take it a step further and use this as a topping for your favourite greens such as spinach or arugula. Start with this post on Kitchen Sprouting and go from there!
- Gluten free
- Dairy free
- Refined sugar free
- Nut free
- Vegetarian
Ingredients:
Salad
- 2 cups sprouted lentils (see note)
- 1 whole pomegranate (see note for pomegranate hack)
- 1 large or 2 smaller stalk celery, finely sliced
- 1 green apple, peeled, cored and finely sliced
Dressing
- 1/4 cup olive oil
- 2 tbsp fresh lime juice
- 2 tbsp honey
- 1 tbsp balsamic vinegar
Directions:
- In a small glass jar or container, whisk ingredients for dressing.
- In a medium salad bowl, combine sprouted lentils, pomegranate seeds, celery and apple.
- Add dressing to salad ingredients and thoroughly mix to coat.
- Serve on top of other greens or in a small side salad bowl.
*Note – Learn how to easily grow your own sprouts here.
**Note – Cut pomegranate in half and with a wooden spoon bang the outside of the pomegranate shell and let the seeds fall into your bowl. Work your way around the outside of the shell until all seeds have popped out. Remove any of the white fibery bits that may join the ride. This is a great way of removing the seeds.
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